1 carrot, julienned
large handful chopped fresh coriander, to serve
5cm/2in piece fresh root ginger, peeled, grated
4 tbsp lime juice
200g/7oz mixed mushrooms, sliced
1 handful of any onions, leeks, carrots or celery ends
4 heads pak choi, trimmed and thinly sliced
½ red cabbage, stalk removed, leaves shredded
6 spring onions, trimmed, finely sliced on the diagonal
2 bay leaves
1 tbsp black peppercorns
350g/12oz buckwheat noodles
2 tbsp miso paste, preferably unpasteurised
1 tbsp sesame oil or extra virgin olive oil
1-2 tsp tamari or salt, to taste
splash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)